Anonymous Fri Oct 07 12:07:28 2005

9 oz. red lentils

Water as needed

5 small green onions

3-1/2 oz. celery, small brunoise

2 cups white bouillon

salt and pepper, to taste

1/2 oz. aspic

2 savoy cabbage leaves, blanched

2 oz. red wine vinaigrette

1/2 oz. olive oil

Combine lentils and water; let soak for 2 hours. Trim onions to 2-1/2-in. lengths; reserve lengths. Cut trimmings into small brunoise; reserve. Drain soaked lentils; place in casserole with bouillon. Heat to boiling. Skim; reduce heat. Simmer gently until lentils are almost cooked. Add celery, onion trimmings, salt and pepper; continue simmering until lentils are cooked. Remove from heat; cool in ice bath. Add aspic; reheat until aspic clears. Remove from heat; remove onion lengths. Lay blanched cabbage leaves in terrine mold; place half of lentil mixture in terrine. Bundle onions into center of mold; cover with remaining lentil mixture. Close cabbage leaves over mold; refrigerate until chilled.

NOTE: Brunoise is the method of cutting vegetables in a very fine, tiny dice.

TO SERVE

Unmold terrine; cut into 1/4-in.-thick slices; serve with vinaigrette and olive oil.

NOTES

Season: Year round

Food cost: Low